Lavender Lemonade Cupcakes

Name: Lavender Lemonade Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1/4 cup fresh lemon juice; 1 tablespoon culinary lavender, dried; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon culinary lavender, dried (optional for garnish)

Highlighted under: Hearty Food Recipes

I absolutely adore the combination of floral and citrus flavors, and these Lavender Lemonade Cupcakes embody that perfectly. Baking these cupcakes was a delightful experience, from measuring out the fragrant lavender to watching the lemony batter rise in the oven. The addition of lavender gives the cupcakes an aromatic touch that complements the zesty lemon frosting. I can’t wait to share them with friends at my next gathering; their unique flavor has everyone asking for the recipe!

Created by

Lena

Last updated on 2026-02-05T15:41:28.697Z

Baking these Lavender Lemonade Cupcakes was an experiment born out of my love for vibrant flavors. I tried infusing lavender into the batter, and once I tasted the first cupcake, I knew I had struck gold. The lavender isn’t overpowering; instead, it harmonizes beautifully with the tart lemon.

One tip I found super helpful was to let the cupcakes cool completely before frosting them. The lemon buttercream is delicate and can easily melt if applied too soon, which ensures your cupcakes look as good as they taste!

Why You'll Love These Cupcakes
Delightful floral aroma that intrigues your senses
Perfectly balanced sweetness with a tart lemon kick
A unique treat that stands out at any event

Understanding the Ingredients

When it comes to these Lavender Lemonade Cupcakes, each ingredient plays a crucial role in developing the unique flavor profile. The combination of all-purpose flour provides the necessary structure, while the granulated sugar sweetens the batter and helps create a light, airy texture. The unsalted butter adds richness and moisture, which are essential for a tender crumb. Don't skip the culinary lavender, as its fragrance infuses the cupcakes with a delightful floral note that harmonizes beautifully with the tangy lemon.

Using fresh lemon juice and lemon zest enhances not only the flavor but also the aroma of the cupcakes. The acidity in the lemon juice interacts with the baking soda to create a light, fluffy cupcake. If you’re short on fresh lemons, bottled lemon juice can serve as a substitute, but for the best flavor, go for fresh whenever possible. Remember, the quality of your ingredients dramatically affects the final taste, so choose fresh and high-quality products.

Baking Tips and Techniques

Pay attention to the mixing method to ensure your cupcakes rise perfectly. After creaming the butter and sugar until light and fluffy, it’s important to incorporate the eggs one at a time, which helps to emulsify the mixture. This step is crucial — if skipped, it may lead to a dense texture. When adding the dry ingredients, mix until just combined; over-mixing can toughen the batter, resulting in less tender cupcakes. Look for pockets of flour to disappear, but don't worry about achieving a completely smooth batter.

While baking, keep an eye on the time but also look for visual cues. The cupcakes are ready when they spring back when gently pressed in the center and a toothpick inserted comes out clean. Be cautious not to overbake, as this can dry them out. If you find your cupcakes doming too much, try reducing the oven temperature by 25°F (about 15°C) next time for a more even rise.

Ingredients

Gather the following ingredients for perfect Lavender Lemonade Cupcakes:

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
1 tablespoon culinary lavender, dried
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Lemon Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon culinary lavender, dried (optional for garnish)

Make sure to assemble everything before you start baking!

Instructions

Follow these steps to create your delicious Lavender Lemonade Cupcakes:

Prepare the Oven and Cupcake Liners

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, and dried lavender.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Lemon

Beat in the eggs one at a time, then mix in the milk and lemon juice until fully combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cupcakes

Fill each cupcake liner about two-thirds full and bake for 15 minutes or until a toothpick comes out clean.

Cool and Frost

Let the cupcakes cool completely on a wire rack. Once cooled, prepare the frosting.

Make the Lemon Buttercream Frosting

In a bowl, beat the softened butter and powdered sugar, then mix in lemon juice and zest until creamy.

Frost the Cupcakes

Frost the cooled cupcakes generously with the lemon buttercream and garnish with dried lavender if desired.

These cupcakes are best enjoyed fresh but can be stored in an airtight container for a few days.

Pro Tips

For an extra kick of flavor, add a splash of lemon extract to the frosting for a more intense lemon taste.

Storing and Serving

These cupcakes can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for about a week. If you're looking to prepare these ahead of time, you can bake the cupcakes and freeze them without frosting. Wrap them tightly in plastic wrap and store in a freezer-safe container. When ready to serve, thaw, then frost them fresh for the best texture and flavor.

For an elegant presentation, consider serving the cupcakes on a decorative platter, garnished with additional dried lavender and lemon slices. This adds a lovely touch and can turn a simple dessert into a stunning centerpiece for gatherings. Pair them with a refreshing glass of iced lemonade or herbal tea to complement the flavors.

Variations and Customizations

Feel free to experiment with the flavor profile! For instance, you can add a teaspoon of lavender extract for an intensified floral taste without changing the cupcake texture. Alternatively, if lavender isn't your favorite, substituting it with finely grated orange or lime zest can bring a different citrus twist that still pairs wonderfully with the lemon.

If you're aiming for a lighter cupcake, use egg whites instead of whole eggs for a fluffier texture. Additionally, you can opt for a dairy-free version by substituting the butter with a plant-based alternative and using almond or oat milk in place of regular milk. These alternatives maintain moisture while catering to various dietary needs.

Questions About Recipes

→ Can I use fresh lavender instead of dried?

Yes, but make sure to use culinary lavender and adjust the quantity to avoid overpowering the flavor.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make these cupcakes gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend.

→ What’s the best way to frost cupcakes?

A piping bag with a star tip gives a beautiful finish, but a simple spread works just fine too!